Method

Preheat oven to 160C/140C fan forced. Heat the oil in a large shallow ovenproof casserole dish over medium heat. Cook the ribs, turning, for 8-10 minutes or until browned. Transfer to a plate.

Step 2

Add the onion, carrot and celery to the dish. Cook, stirring, for 5 minutes or until softened. Add the cumin, allspice, cinnamon and cayenne to taste. Cook, stirring, for 1 minute or until aromatic. Stir in the garlic, 1⁄4 cup jalapeños and the pickling liquid. Add the canned tomato, stock and beans. Bring to the boil. Season. Add the ribs. Bake, covered, for 3 hours or until meat is falling from the bone. Bake, uncovered, for a further 30 minutes or until thickened slightly. Set aside to cool. Shred meat and discard bones. Return meat to dish.

Step 3

For the salsa, combine the baby tomato, coriander and remaining jalapeño in a small bowl. Season.

Step 4

Serve the beef with steamed rice, tortillas, lime wedges and salsa.

Nutrition

3406 kj

Energy

28g

Fat Total

10g

Saturated Fat

15g

Fibre

59g

Protein

72g

Carbs (total)

All nutrition values are per serve

Notes

3 days ahead: Cook the beef ribs to the end of Step 2. Set aside to cool. Store, covered, in the casserole dish or an airtight container in the fridge.

On the night: Bring the beef mixture to a simmer over low heat. Cook, stirring occasionally, for 10-15 minutes or until warmed through. Proceed with Steps 3 and 4 of the recipe.

Author: Lucy Busuttil

Image credit: Jeremy Simons

Publication: Taste Magazine

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